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Next-Level Vegetarian Food

Sep 30, 2015

It’s been a good long while since the words “vegetarian food” conjured up images of hippy-dippy lifestyles or the obligatory joyless vegetable plate. Offering meatless menu specialties isn’t just hospitable or the right thing to do: It’s become a strategic imperative.

And lately it seems that the notion of a meatless menu option has evolved into a serious culinary and marketing pursuit. Whether meatless makeovers of classic dishes, or entirely new approaches, it’s a great time to be a vegetarian.

There are several underlying reasons for this, including:

  • The entrenched local-and-seasonal trend, which focuses so heavily on fresh, farm-raised produce
  • Chef fascination with—and guest enthusiasm for—vegetable-forward cooking, to the point that many restaurants are working directly with farm or even growing their own
  • Increasing number of consumers who are eating less meat at least part of the time, whether for reasons of health, sustainability or budget
  • Growing awareness of plant proteins (such as grains) as a viable alternative to animal proteins, both nutritionally and gastronomically

This is not just a demographically defined movement, either, even though the new generation of vegetarian dining is particularly appealing to Millennials. Guests of all age groups are embracing more veggie-centric meals.

There are a number of ways this is playing out. At Superiority Burger, in New York City, the entire menu is meatless, and the eponymous best-seller consists of a patty made with quinoa and a rotating mix of chopped vegetables, topped with tomato, cheese, honey mustard and iceberg lettuce. Chef-owner Brooks Headley (himself a former vegetarian and an alum of Mario Batali’s upscale restaurant Del Posto) experimented long and determinedly until he came up with a formula and technique that would produce the same satisfying level of flavor and char that lovers of traditional burgers crave.

Strict vegan menus tend to focus on foods that are not only free from animal products (including cheese, eggs and even honey) but are also gluten free and often organic. The Green Wave, in Plantation, FL, also throws raw, living foods into the mix for a rigorous nutritional as well as flavor focus. In addition to a menu that offers vegan versions of indulgent food like nachos, Philly cheesesteak and chocolate banana pie, Green Wave offers meal plans and special events including raw gourmet cookery and cleanse challenges.

Semilla in Brooklyn, focuses on the kind of mindful eating that recognizes that the production of meat and consumption of meat is wasteful and ultimately unsustainable. Instead, the owners’ high level of culinary props is focused on $75 tasting menus that might include baked, celery-salt-crusted fingerling potatoes served with various dipping sauces; beets poached in hay water and homemade burnt juniper vinegar, served with sunflower seeds and fermented ramp aioli; and sprouted rye sourdough bread served with butter and buttermilk. The 18-seat restaurant consists of one central bar with communal-style dining “intended to provoke conversation and interaction.”

The appropriately named Plant, in Asheville, NC, bills itself as “a restaurant with roots” offering “flavor-sophisticated scratch-made food,” but it is also 100% vegetarian/vegan, with menu specialties such as Broccoli Panang, Applewood Smoked Porto’house (a portabello mushroom, served steakhouse style with chard and garlic, and loaded polenta), Black Pepper & Herb Tofu, and Lasagna Cruda. There is an ambitious cocktail program, and the wine list features sustainable, organic and biodynamic methods and grapes.

 

Lentil burger photo credit: Jennifer CC by 2.0

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A Chef’s Place in the California Drought

Sep 30, 2015

By Justin Braly, Synergy Restaurant Consultants

Chefs in California are spoiled. We have artisan poultry farmers (Liberty Ducks), same-day seafood availability (Catalina Offshore Products) and an unrivaled bounty of produce (Chino Farm). But we also feel the effects of the immense elephant in the room: the drought.

Not only will Californians have to deal with a drier than normal fire season, but crops will struggle, meaning that jobs may face the chopping block and commodity prices will increase.

Water Conservation

As a consultant who travels across the country regularly, it is clear how most people outside of the region are generally unaware of the drought’s severity.  Most restaurateurs elsewhere in the U.S. aren’t aware of California’s law that prohibits serving complimentary water to diners unless it is requested. This measure, a state rule passed by Governor Jerry Brown earlier this year, was designed to raise awareness of the water shortage while reducing water waste.

Some restaurants find unique ways to deliver the message:  At Ladera Grill, a Morgan Hill, CA, restaurant, management places succulents on each table with a toothpick sign speaking to water conservation: a humorous approach to a serious problem.

Taking the initiative to the next level, chef John Cox of The Post Ranch Inn in Big Sur has come up with a way to save 300,000 gallons of water per year in his restaurant by using compressed air in lieu of water to rinse plates.

What if more people thought like Chef Cox?  Is it our duty as chefs and restaurant operators to help our dire case? Per the California Restaurant Association, nearly 65,000 dining establishments exist in California. And California is not only the source for much of the produce available in the United States, but also a microcosm for what’s going on in much of the rest of the country.

If a fraction of us step up to the plate in addressing this problem in whatever way we can, we as an industry can look forward to a less arid future.

Crop photo credit: U.S. Department of Agriculture CC by 2.0

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Pumpkin Spice Everything

Sep 24, 2015

It’s that season again. In the aisles of your local grocery store and on the menus of your favorite cafes, pumpkin spice-flavored treats are abound. From unique products like pumpkin pie flavored potato chips and Peeps to decadent desserts like pumpkin cheesecake and crème brulee, pumpkin-spice is everywhere.

And what is the most hands-down, most popular seasonal fall-flavored treat? It appears to be Starbucks’ beloved Pumpkin Spice Latte. Since 2003, Starbucks has sold over 200 million of these drinks. This season, to meet the evolving demands of diners everywhere, Starbucks announced that their lattes would be made with real pumpkin and no caramel coloring.

Competition has grown to capture the seasonal trend of pumpkin spiced mania. Panera Bread offers a Pumpkin Spice Latte of their own, that is not only free of caramel color, but also free of potassium sorbate, mono and diglycerides and sodium benzoate. Want a donut with your beverage? a Dunkin’ Donuts is serving up pumpkin lattes at their stores. And yes, you guessed it: McDonald’s is on the list of restaurants whipping up this popular drink, too.

 

Not a coffee fan? Caribou Coffee has a special Pumpkin Chai Latte featuring chai tea instead of traditional espresso. An ice-cream lovers can rejoice in Dairy Queen’s Pumpkin Pie Blizzard.

 

While pumpkin is a super star ingredient in the fall, as a restaurant operator, don’t forget to add other seasonal flavors to your menu. The food experts featured in this NRN article note several ways you can spruce up festive dishes with other autumn notes like using figs, butternut squash, apples and cranberries.

 

Pumpkin patch photo credit: Liz West CC by 2.0

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5 Things to Look for when Hiring Hourly Employees

Sep 18, 2015

In recent days, Chipotle has been very public about their mission to hire as many as 4,000 new employees in just one day. This massive hiring frenzy, while unrealistic for most restaurants, is a good reminder that operators must stick to best practices when it comes to the hiring process, particularly in the interview.

We reached out to our restaurant human resources and compliance consultant, Brian McDonough, to uncover the top five things to look for when hiring hourly employees.

1) Connection : Explore the ability of the candidate to make eye contact, converse and explain—that’s how they will communicate with your guests and other employees.

2) Consistency: By reviewing events within the candidate’s life (sports, past jobs, education), does the candidate stick with what they start?

3) Attitude: How the candidate approaches problem solving, interaction with other employees and interaction with guests is what makes them a high-performing employee.

4) Experience: Even if the candidate has not performed the specific duties of this position, review past experience and cross-reference similar skills to be sure the candidate has has a strong chance at performing the tasks being presented.

5) Desire: Through questioning, gauge the prospective employee’s interest in the position, working for your company and working at all. Ensure the candidate has sufficient motivation to come in to work each day.

hiring tips

 

 

 

 

 

 

 

 

 

 

 

 

Happy hiring!

 

Burger King hiring photo credit: Mike Mozart CC by 2.0

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4 Ways to Promote Your Restaurant During Back-to-School Season

Sep 16, 2015

As temperatures begin to cool down and the leaves start to change colors, we say goodbye to summer and hello to a new school year!

As restaurant owners, this season presents a huge opportunity to deliver great promotions for both parents and students alike. Restaurants like Shoney’s and El Fenix offered deeply discounted or even free kid’s meals through the month of August, while more popular spots like Denny’s and IKEA offer year-round deals for children. Promotions like these can help restaurants introduce their brand to new customers, present more chances for up-selling and assist in spreading the word about your offer through word-of-mouth and social media, thereby attracting even more guests.

Here are 4 ways to promote your restaurant during the back-to-school season:

1)      Focus on the early evening dinner daypart, offering free or discounted kid’s meals until 7pm.

2)      Offer free weeknight delivery through to cater to students and busy families. This promotion can last through September or the fall, in turn creating regular users and keeping your brand top of mind after the season wraps.

3)      Add a check-in special on foursquare or Yelp focused on students to get your brand in front of a tech-savvy group of consumers.

4)      Offer visiting guests incentives to return, such as a redeemable code on the receipt or a take-out menu boasting a seasonal promotion valid for their subsequent visit.

 

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Opening a New Restaurant? It’s All About the Location!

Sep 15, 2015

You’ve heard it before: “location, location, location.” There’s truth to it: the August 2015 issue of Restaurant Business delves into this topic and finds interesting data to support the idea that location is of utmost importance when choosing a restaurant location.

It was noted that tourism is a strong factor contributing to new restaurant growth,  which is why the 5 best places to open a restaurant include two cities in Hawaii and the tourism mecca, Las Vegas. Interestingly, it also appears that restaurants in small times near crossroads and highways were gaining interest from consumers as they venture on roadtrips.

For the full list of the best and worst places to open a restaurant, check out Restaurant Business Online.

Of course, location is not the only factor contributing to a restaurant’s success. Among other critical components are the concept’s strength, throughput, consistency, the concentration of its target market in an area, and details down to the . If you’re interested in exploring your new concept, please contact Synergy Restaurant Consultants.

 

Now open photo credit Taro the Shiba Inu CC by 2.0

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LYFE Kitchen’s Exponential Growth

Sep 11, 2015

We are very pleased to learn that our former client, LYFE Kitchen, is planning to open 10 more locations by the end of this year. Cofounder Mike Donahue, former McDonald’s executive, set forth to create an elevated fast-casual restaurant experience that focuses on good-for-you food that’s also delicious and perfect for meat-eaters, flexitarians, locavores, vegetarians and even vegan diners.

LYFE stands for “love your food every day,” and that’s exactly what it aims to do with its menu and company values. LYFE’s menu consists of an array of choices that emphasize locally sourced, sustainable and organic wherever raw materials where possible. All menu items contains less than 600 calories and less than 1000 mg of sodium.

From only a single location in Palo Alto, LYFE Kitchen now can be found now be found in 17 locations across the nation in California, Colorado, Illinois, Nevada, New York, Tennessee, and Texas. We congratulate LYFE Kitchen on all their success!

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Mobile Ordering and Food Delivery a New Trend

Sep 09, 2015

Almost everyday, we hear  someone talking about Uber, the massively popular ride-sharing company that makes it a breeze to catch a cab. Finding a designated driver has never been faster or easier thanks to the Uber app, and now, with UberEATS, finding a fast meal is as simple as finding a ride.

Uber began its food delivery service in Chicago and New York City, but has since expanded to Los Angeles, Austin, San Francisco, Toronto, Washington D.C. and Barcelona. UberEATS’s promise? During operating hours, a preselected meal, prepared by a local restaurant, will arrive at your location in 10 minutes.

With this in mind, meal options aren’t as varied as on GrubHub or Eat24, but the 10-minute promise is perfect for those looking for a quick refuel. Uber Eats curates a special weekly menu of featured dishes from local eateries for brunch, lunch and dinner focusing on the “best local flavors.”

Similar apps named like Grubhub, Eat24 and DoorDash also provide Uber-style food delivery from local restaurants.

Food delivery is fast-growing trend in the restaurant industry. Many restaurants including Chipotle, BK, Taco Bell, Starbucks and Panera are testing delivery.  It’s a great way to generate new revenue streams without adding to your restaurant’s footprint.

To find out if delivery is a feasible option for your restaurant, contact Synergy Restaurant Consultants.